2 people
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We recommend cooling down the panzanella bread salad for one hour before serving
1
Cut the bell peppers in half and remove the pepper core, including as much white membrane along the sides and as many seeds as possible
2
Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
3
Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
4
Cut the peppers into smaller pieces
5
Take the sourdough bread and tear into chunky bits
6
Cut the tomatoes into smaller pieces as well
7
Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
8
Put the chunks of bread in a large bowl and pour the dressing over
9
Put the other ingredients in the bowl and gently toss
10
Set in a cool place for at least 1 hour before serving panzanella bread salad
Panzanella bread salad is a traditional Italian dish that turns rustic bread and simple vegetables into a fresh, satisfying meal. In this version, chunky sourdough is combined with Mutti Cherry Tomatoes and sweet roasted peppers, while a dressing of extra virgin olive oil, red wine vinegar and garlic brings everything together. The result is a colorful Italian bread salad with a delicious balance of freshness, acidity and hearty texture.
The secret to a flavorful panzanella salad is giving the bread enough time to absorb the dressing and juices from the vegetables. Tear the sourdough into generous pieces rather than cutting it finely, so it softens while retaining some texture. Roasting and peeling the peppers enhances their sweetness and gives the salad extra depth. Once the bread, Mutti Cherry Tomatoes and roasted peppers are combined, let the panzanella rest in a cool place for at least one hour before serving, allowing all the Mediterranean flavors to come together.
